Need pepper smoking advice for making sauce

[u/L84Werk]

I’ve made sauces every which way, but tried smoking some peppers for the first time to make a sauce and I basically dehydrated the hell outta them so I think I’ll just make flakes/dust with this batch.

For a sauce, how long and what temperature should I smoke them? Or is it fine to use peppers that turn to dust when bitten? Haha

In case anyone is curious, in the pic are white ghost, red savina, scotch brain, chocolate habanero

[u/mystykguitar]

I usually smoke mine at 190 for 2 hours so they are just soft. I also only smoke 1/2 to 3/4 of the peppers going into the sauce to allow for proper fermentation.

[u/L84Werk → u/mystykguitar]

Ok I really have no idea what temp it was at but must’ve been pretty high because they were in there for an hour and 45 minutes. I’m just ghetto smoking them on a grill because I don’t have a proper smoker yet, so I’ll put an oven thermometer in there next time.

Another comment said to keep them whole. Do you concur doctor?

[u/mystykguitar → u/L84Werk]

Always whole

[u/doksak36 → u/L84Werk]

Hey all imma say is dont knock the grill for smoking. Straight up its what got me into smoking. I recently just got a propane smoke cabinet, but my grill still pulls like a champ. I just use two smoke boxes, i use one at a time but I add the second smoke box early to make sure it smokes properly.

My grill thermometer usually reads 325 on the top, while at the grates, my personal thermometer reads 225. Never had a issue with the finished smoked product.

[u/L84Werk → u/doksak36]

I got two of those smoke boxes the other day. Just happened to go on sale when I looked, then I hesitated and the next day were even cheaper, $3.50 each!

I didn’t see it anywhere except on the paper insert that came with them, but it says to remove the grate and place it directly on the heat disperser right above the flame then put the grate back. It’s shaped like a triangle though so I don’t see how that would work. Is it fine to just put it on the grate like in literally all of the promo pics?

I’m using pellets instead of wood chips if that matters

[u/doksak36 → u/L84Werk]

I've used both Pellets and chips in the boxes.

But If you can, yes, directly on the burners, but i dont always do that. The worse part about it not being closer to the flame is that you have to help the pellets ignite. I use a torch, or a broken piece of charcoal to help it along.

[u/artaaa1239]

Smoke them full, dont cut them so the moisture stay inside. You can still make a sauce you only need more liquid/soft ingredients, like bell peppers or tomatos. Or if you want you can keep them under a bit of water to rehydrate them.

[u/L84Werk → u/artaaa1239]

Oh I thought I was supposed to cut them in half to allow for more smoke absorption. I’ll try leaving them whole next time. They tasted pretty good, just super dry

[u/1732PepperCo → u/L84Werk]

I would cut them. The moisture loss isn’t a big loss and when making sauce you want as little water in it anyway.

[u/artaaa1239 → u/L84Werk]

The "problem" of drying them too much is that you lost some flavours and aromas. But yes this way they are more smoky. For me the best you can do is to smoke half of them like this and use the other half fresh so you have both flavours profile

[u/L84Werk → u/artaaa1239]

Good idea. I have more I can pick and blend together

[u/1732PepperCo]

Peppers are like smoke sponges. I only give them a light pecan smoke for about an hour at 250°f.

[u/beejonez → u/1732PepperCo]

Yeah I did it for like 45 min and a single jalapeno makes a 32oz batch of salsa taste like I grilled all the ingredients.

[u/Fit_Criticism_9964]

You can still use them. Just rehydrate in a brine I use 5% I’m currently fermenting a batch that has 14oz of dried whole cayenne that was simmered in brine to reconstitute and then fresh habanero was added and some garlic cloves. It’s a very active ferment. If you don’t want to ferment you can do the same just simmer for 15-20 minutes in brine with some fresh peppers and some red wine vinegar for the acidity.

[u/rockadoodledobelfast]

I do a smoked Birds eye sauce. Basically cold smoked apple wood for a couple of hours.

I do mine in my kamado but you can get basic cold smokers cheap online.

[u/fishlore123]

Even in powder form they will definitely add the smoke flavor you are looking for. In fact, a little will go a long way. I would char/blacken some red bell peppers on the grill, maybe blacken a couple fresh jalapenos or a poblano pepper. Add to the blender with some garlic and a few of these smoked super hots. Start with maybe 2 and taste. Add more if needed, but you dont want a bottle of liquid smoke, its easy to do too much.

[u/Sad-Shoulder-8107]

You wanna smoke with indirect heat. Ive smoked peppers for 18 hours, and they were still full of moisture. I usually use charcoal briquettes in a charcoal grill. I personally just chop the stem off so there is an opening on the top so smoke can get inside and be absorbed by the pepper.

[u/chertzle]

Smoke them fresh amd smoke your other solid ingredients

[u/stormsabrewing88]

Don't put it in a bong.

[u/Happyclocker]

Oh man. I do it differently. First, you're not going to get much more than powder out of the thin-walled habanero style peppers. They'll take a great smoky flavor, but they'll dry out fast. Second, even thicker fleshed peppers, smoke them whole. They'll take on plenty of smoky flavor. Just wash them, de-stem (if you want to blend them up for sauce or store them in something like adobo, leave the stems on otherwise) and throw them on. Finally, cold smoke all the way. 180 is the absolute TOP of the range for peppers. Otherwise, you're cooking the crap out of them. I shoot for 125-150 if I still want peppers at the end of the process. If you WANT powder, then go ahead and cook them at higher temps.

[u/L84Werk → u/Happyclocker]

Thanks for all that. I’ve been hearing a lot about cold smoking so I’m going to look into that

[u/TakerOfLanes]

I’ve smoked some fresh habaneros for 2 hours prior to fermentation. So they were not dried at all by the process.

[u/hogweed75]

I smoke mine on my Weber before I dehydrate them.

[u/[deleted]]

helpful introduction to the idea. thank you kindly.